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Love Thanksgiving dinner but not the next morning’s groans and weight gain? This year, instead of gobbling a traditional meal weighed down with saturated fat, calories, and no-fiber carbs, tuck into a Thanksgiving feast featuring healthy twists on familiar favorites. Trade predictable mashed white potatoes—yummy but mostly starch—for delicious, vitamin-rich mashed sweet potatoes flavored with orange zest and warm spices. Rather than plain brussels sprouts, jazz up fresh-off-the-stalk sprouts with a mustard glaze and heart-healthy hazelnuts. Bread stuffing, a comfort-food fave, goes guilt-free with fortified whole grains, fresh herbs, and colorful vegetables, adding fiber, phytonutrients, and flavor. And, because no Thanksgiving is complete without a pitcher of gravy, try our foolproof lump-free version made without an ounce of fat. Even pumpkin pie gets a healthy lift with a high-fiber walnut crust and tofu-and-yogurt whipped topping. You and your guests will be grateful, indeed.

Herb Roasted Turkey with Foolproof Gravy

Serves 8, with leftovers / Prep tips: Have a few feet of kitchen twine on hand to truss the turkey. Adding broth to the roasting pan helps moisten the meat as it cooks. Ingredient tip: Enhance your gravy’s flavor by seeking out house-made turkey or chicken broth from your butcher or favorite natural foods market. Canned or boxed broth may be used in a pinch. View recipe.

Orange-and-Spice Mashed Sweet Potatoes

Serves 8 / Ingredient tip: Look for orange-fleshed sweet potatoes with dark skins, often labeled as garnet yams. They are sweeter and have a higher moisture content than pale-fleshed sweet potatoes. View recipe.

Mustard-Glazed Brussels Sprouts with Hazelnuts

Serves 8 / Ingredient tip: Look for brussels sprouts sold still on the stalk; they’re fresher and easy to snap off when ready to cook. Small sprouts tend to be sweeter and more tender. Prep tip: To toast hazelnuts, bake raw nuts at 350 degrees for about 15 minutes, until fragrant. Cool, then rub vigorously with a towel to remove papery skins. View recipe.

Pumpkin Pie with Walnut Crust

Serves 12 / This delicious, press-in crust has a sandy texture similar to a graham cracker crust. To prevent it from getting soggy, store pie at room temperature instead of refrigerating. It will keep well for two days at room temperature; five days refrigerated. Ingredient tip: Be sure your spices are fresh for maximum flavor. Serving tip: The orange-scented, tofu-and-yogurt topping nicely balances the sweet pie; but you can indulge in whipped cream, of course. View recipe.

Discuss this Article 1

I've held on the the 09' Thanksgiving magazine all these years! I made it that year and loved it, so I continue to, and I add my own spin on things too. My magazine is in storage this year so I'm so glad to have found this onine!